Hearty Hamburger Soup
Hearty and wholesome, this classic Hamburger Soup is packed with savory ground beef, tender vegetables, and rich broth for a comforting one-pot meal the whole family will love. It’s gluten-free, dairy-free, and makes a perfect weeknight dinner!
Ingredients
- 2 Tbsp extra virgin olive oil or butter
- 1 cup baby carrots thinly sliced (or 1 cup shredded carrots)
- 2 ribs celery thinly sliced
- 1 shallot or small yellow onion chopped
- 2 garlic cloves minced
- Homemade seasoned salt and pepper to taste
- 1 lb ground beef 85/15 or 80/20 recommended
- 4 cups beef stock or broth
- 15 oz can tomato sauce
- 15 oz can cut green beans drained
- 5.5 oz can V8 original vegetable juice
- 1½ cups frozen sweet corn
- 1½ tsp Italian seasoning
- 1 bay leaf
- 2 small russet potatoes ~14 oz, peeled and diced
Instructions
- Sauté Veggies: In a large soup pot or Dutch oven, heat olive oil or butter over medium heat. Add carrots, celery, and onion. Season with seasoned salt and pepper. Cook for 3 minutes, then cover and cook an additional 8–10 minutes until crisp-tender, stirring occasionally. Add garlic and sauté 1–2 more minutes until fragrant.
- Brown the Beef: Increase heat to medium-high, add ground beef, and season again. Brown while breaking up meat with a spoon. Drain excess fat if needed.
- Simmer the Soup: Stir in stock, tomato sauce, green beans, V8 juice, corn, Italian seasoning, and bay leaf. Bring to a simmer.
- Add Potatoes: Add diced potatoes and reduce heat to medium-low. Simmer for 15–20 minutes, or until potatoes are fork-tender. Cover near the end if needed.
- Serve: Remove bay leaf, taste, and adjust seasoning. Serve hot with bread or crackers if desired.
Notes
- If you're looking to make it a bit lighter, you can use lean ground turkey instead of beef.
- Feel free to add any extra vegetables you have on hand, such as zucchini, peas, or bell peppers.
- This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.